Technologically important properties of lactic acid bacteria isolates fromBeyaz cheese made from raw ewes' milk

Aims: The aim of the study was to characterize isolates of lactic acid bact eria from Beyaz cheese and to study some of their technologically important properties. Methods and Results: Seventy-seven lactic acid bacteria isolated from Beyaz , a Turkish white-brined cheese made from raw ewes' milk without any starte r, were classified by phenotypic criteria and sodium dodecyl sulphate-polya crylamide gel electrophoresis of whole-cell proteins. Whole cells of Lactoc occus lactis subsp. lactis and enterococci showed lipolytic and proteolytic activities. Strains were found that differed in terms of their acidifying and caseinolytic activity. Most of the enterococci isolates showed tyrosine decarboxylase activity; moreover, lactobacilli exhibited weak antibacteria l activities against foodborne pathogens. Conclusions: Strains of lactic acid bacteria with interesting biotechnologi cally important properties may be found in Beyaz cheese. Significance and Impact of the Study: Lactic acid bacteria isolates with in teresting biotechnological profiles may influence the quality and variety o f dairy products, if they are used as starters, and their cheese-making cha racteristics seem promising.